Roasted Garlic and Sage Butter Farfalle

Directions

1. 1

   Cook 1 cup of peeled garlic cloves and 1 large sprig of fresh sage in EVOO on the stove - low heat setting until garlic is soft and tender enough to be mashed with a fork.

2. 2

   Let completely cool before mixing into butter, stick it in the fridge to speed up that process.

3. 3

   Blend 1.5 cups room temp butter, 1 cup roasted garlic cloves + the sage from the confit, 1/4 tsp salt, and 1/2 tsp fresh ground black pepper until smooth.

4. 4

   Cook farfalle pasta in salted water, then add it to a deep skillet or pot on the stove.

5. 5

   Turn the heat on medium, and mix in 4 big tablespoons of the garlic + sage butter, 1/4 cup reserved pasta water, 1/2 cup heavy whipping cream and 1/3 cup freshly grated parmesan-reggiano cheese.

6. 6

   Stir until melted and glossy and top with more parm and crispy fried sage leaves before serving.